Fettuccine with Ham and Asparagus

• 1 1/4 pounds fresh asparagus
• Salt and freshly ground pepper to taste
• 3/4 pound dry fettuccine
• 2 tablespoons olive oil
• 1 cup diced, boiled ham (about 1/3 pound)
• 4 ripe plum tomatoes, peeled, seeded and diced
• 2 teaspoons finely chopped garlic
• 1/4 pound soft goat cheese, crumbled
• 1/4 cup heavy cream
• 4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
• Grated Asiago or Parmesan cheese to taste

1. Scrape and trim the asparagus; discard the tough ends.
2. Slice the spears on the bias into 1-inch lengths.
3. In a kettle or large saucepan, bring 2 quarts of water to a boil.
4. Add salt and the fettuccine.
5. Boil gently for 9 minutes, or until al dente.
6. Reserve 1/4 cup of the cooking water and drain the pasta.
7. Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic.
8. Cook, stirring, over medium heat for 3 minutes.
9. Do not overcook.
10. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste.
11. Toss well over medium heat until blended well.
12. Serve immediately with grated Asiago or Parmesan cheese on the side.

fresh asparagus, salt, fettuccine, olive oil, ham, tomatoes, garlic, goat cheese, heavy cream, fresh basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/3892 (may not work)